Brazilian Shrimp and Coconut Stew with Toasted Cashews and Lime

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A bright, fragrant Brazilian-style seafood stew simmered in coconut milk with sweet peppers, tomatoes, and hearts of palm, then finished with lime and crunchy cashews. Serve over steamed rice with extra lime wedges for a coastal-inspired dinner that comes together in under an hour.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 28 gFat
• 17 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 9 gSugar
• 34 gProtein
• 720 mgSodium
• 890 mgPotassium
• 120 mgCalcium
• 5 mgIron
• 75 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Stew

• 1.5 lb large shrimp, peeled and deveined, tails on
• 2 tbsp dendê (palm) oil, or 2 tbsp olive oil plus 1/2 tsp smoked paprika
• 1 large yellow onion, halved and thinly sliced
• 1 red bell pepper, cored and sliced into strips
• 1 yellow bell pepper, cored and sliced into strips
• 4 garlic cloves, finely minced
• 2 medium ripe tomatoes, diced (about 1 1/2 cups)
• 1 small red chili, finely minced (or 1/2 tsp red pepper flakes)

For the Sauce and Finishing

• 1 can (14 oz) full-fat coconut milk, shaken well
• 1/2 cup seafood or chicken stock
• 1 small can (8 oz) hearts of palm, drained and sliced into 1/2-inch rounds
• 1/3 cup roasted unsalted cashews, roughly chopped
• 1/4 cup fresh cilantro leaves and tender stems, chopped
• 2 tbsp fresh lime juice, plus lime wedges for serving
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Directions

1. Pat the shrimp very dry with paper towels and season lightly with salt and pepper; set aside while you build the base.
2. Heat the dendê oil (or olive oil and paprika) in a large Dutch oven or heavy pot over medium heat. Add the onion and both bell peppers and cook, stirring occasionally, for 6 to 8 minutes until softened and lightly caramelized at the edges.
3. Stir in the garlic and chili and cook for 45 seconds until fragrant. Add the diced tomatoes and cook for 5 minutes, pressing them with a spoon, until they break down into a thick, jammy base.
4. Pour in the coconut milk and stock, then add the hearts of palm. Bring to a gentle simmer and cook uncovered for 12 to 15 minutes, allowing the sauce to reduce slightly and concentrate its flavor; do not let it boil hard or the coconut milk may separate.
5. Season the simmering broth with the measured salt and pepper. Nestle the shrimp into the sauce in a single layer, cover, and cook for 3 to 4 minutes, just until the shrimp turn pink and opaque; avoid overcooking.
6. Remove the pot from the heat and stir in the lime juice and most of the cilantro. Taste and adjust with more salt or lime as needed.
7. Ladle the stew into shallow bowls over steamed white rice, spooning the sauce generously over the shrimp. Top with the toasted cashews, remaining cilantro, and a wedge of lime.
8. Serve immediately, with extra lime wedges and, if desired, warm farofa on the side.

Cook’s Notes

• If you cannot find dendê (palm) oil, substitute 2 tbsp olive oil whisked with 1/2 tsp smoked paprika and 1/4 tsp ground turmeric for a similar warm color and earthy note.
• Buy shell-on shrimp when you can: simmer the shells in the stock for 15 minutes, then strain for a noticeably deeper seafood flavor before adding the stock to the pot.
• Keep the coconut milk at a gentle simmer; a hard boil can cause the sauce to break and turn oily. If it does, whisk in a splash of cold stock to bring it back together.
• Traditional moqueca is cooked and served in a glazed clay panela de barro, which lends a subtle mineral note; a heavy enameled Dutch oven is the best modern stand-in.
• Toasted cassava flour (farofa) is the classic partner: toast 1/2 cup cassava flour in 1 tbsp butter in a small skillet over medium heat for 3 to 4 minutes until golden and sprinkle over each bowl.